Speculoos Gelato

Ingredients

1kg of Colac Neutral White Base (SGC1006P)
3kg Whole Milk
250g - 300g Speculoos Flavour Paste (SGF1820)

Method

Sail through the long days of Summer and into the cooler evenings of Autumn with this delicious speculoos spiced biscuit flavour ice cream, using Colac Speculoos Flavour Paste and Complete Neutral Gelato Base Mix. Inspired by the traditional Belgian biscuit, this sweetly spiced flavouring makes the perfect pairing for gingerbread and pumpkin spice flavours, or your favourite autumnal fruit, such as apple and raisin sundae topping!

How to make Speculoos Gelato:

Heat the milk (70-85°c)
Add the Colac neutral gelato base mix and blend for 2+ minutes
Allow to cool, add the speculoos flavour paste (250-300g to your taste) and blend
Then churn, decorate and store as you would normally

Enjoyed this recipe? Mix it up next time with a caramel or dulce de leche ripple, or stir in toffee pieces for a satisfying chewy texture!

Approximate costs

£13.66

4 kg batch

£0.34

100g

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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